Coenzyme q10-containing composition for oral ingestion

ABSTRACT

Disclosed are: a coenzyme Q10 composition for oral ingestion which improves the bioabsorbability of coenzyme Q10 and enables efficient ingestion of coenzyme Q10 and which is highly safe, and a pharmaceutical preparation and a functional food containing the composition for oral ingestion. Combining coenzyme Q10 and a seed processed product has made it possible to provide a coenzyme Q10-containing composition for oral ingestion excellent in bioabsorbability, and a pharmaceutical preparation and a functional food containing the composition for oral ingestion.

TECHNICAL FIELD

The present invention relates to a composition for oral ingestion whichcontains a coenzyme Q10 (hereinafter referred to as CoQ10) and a seedprocessed product and which is excellent in bioabsorbability of CoQ10,and to a pharmaceutical preparation and a functional food containing thecomposition for oral ingestion.

BACKGROUND ART

CoQ10 is otherwise known as a coenzyme Q10, vitamin Q or ubiquinone, andits melting point is about 48° C. and it dissolves little in water.CoQ10 is a substance indispensable as a coenzyme when mitochondria incells produce a high-energy phosphate compound ATP via the electrontransport system thereof. CoQ10 also exists in other membrane systemsthan mitochondria, such as cell membrane, Golgi body, lysosome, etc.,and is a vitamin-like substance that plays an important role as anantioxidant substance of scavenging peroxides that form in livingbodies. CoQ10 is widely used in the field of medicines, health foods andcosmetics, as a medical remedy for congestive heart failure and as anantiaging substance based on the antioxidant effect of CoQ10.

CoQ10 is synthesized also in living bodies, and in foods, it may becontained in an amount of a few μg or so per gram of dry product ofmeats and eggs. However, the amount of CoQ10 to be synthesized in livingbodies decreases with aging and tends to be low, and there are only anextremely few types of natural food materials having a high CoQ10content. Accordingly, in daily meals, it is difficult to secure CoQ10 inan amount capable of compensating for the shortage thereof. CoQ10 is afat-soluble substance and is poor in absorbability; however, in view ofthe safety on the administration route and the availability thereof, itis generally ingested orally.

Accordingly, it is desired to provide a simple, effective and economicaltechnique of improving the absorbability of CoQ10 in oraladministration.

For improving the absorbability of CoQ10, for example, there have beenproposed a method of heating and dissolving CoQ10 in oil (for example,see Patent Reference 1), a method of using a technique of solubilizationin water (for example, see Patent Reference 2), a method of using atechnique of clathration with cyclodextrin (for example, see PatentReference 3), etc.

However, the CoQ10-containing material obtained by heating anddissolving CoQ10 in oil, as described in Patent Reference 1, isproblematic in that the systemic absorption in oral administration isnot sufficient. The technique of solubilizing CoQ10 in water, asdescribed in Patent Reference 2, necessarily requires a process ofmixing and stirring casein Na, dextrin and CoQ10, and then freeze-dryingthe mixture. Another problem is that a sufficient effect could not beattained when casein Na and dextrin are not added in a large amount ofat least 25 times that of CoQ10. On the other hand, the technique ofclathrating CoQ10 with cyclodextrin, as described in Patent Reference 3,necessarily requires a complicated step for clathration, and istherefore problematic in that the production cost increases.

CITATION LIST Patent References

-   Patent Reference 1: Japanese Patent 3549019-   Patent Reference 2: JP-A 2003-169630-   Patent Reference 3: JP-T 2003-520827

SUMMARY OF THE INVENTION Problems that the Invention is to Solve

An object of the present invention is to provide a CoQ10-containingcomposition for oral ingestion which is easy to produce and is excellentin economical potential and excellent in systemic absorption, as well asa pharmaceutical preparation and a functional food containing thecomposition for oral ingestion.

Means for Solving the Problems

The present invention relates to a composition for oral ingestion inwhich the bioabsorbability of CoQ10 is extremely increased according toa simple and economical method of adding and mixing a seed processedproduct mentioned below, and to a pharmaceutical preparation and afunctional food containing the composition for oral ingestion.

Specifically, the present invention provides the following (1) to (18):

(1) A composition for oral ingestion containing a seed processed productand a coenzyme Q10.

(2) The composition for oral ingestion of the above (1), wherein theseed processed product is at least one selected from a soy protein or asoy protein hydrolyzate.

(3) The composition for oral ingestion of the above (2), wherein the soyprotein is an acid processed product, an alkali processed product or analcohol processed product.

(4) The composition for oral ingestion of the above (2), wherein the soyprotein hydrolyzate is an enzyme hydrolyzate.

(5) The composition for oral ingestion of the above (1), wherein theseed processed product is one or more powders selected from a seedground powder and a powder obtained from a seed extract.

(6) The composition for oral ingestion of the above (5), wherein theseed ground powder is a powder obtained by grinding one or more partsselected from the seed coat, the albumen and the germ of seeds.

(7) The composition for oral ingestion of the above (6), wherein theseed coat, the albumen and the germ of seeds are the seed coat, thealbumen and the germ of roasted seeds, or the seed coat, the albumen andthe germ of defatted seeds.

(8) The composition for oral ingestion of the above (5), wherein thepowder obtained from a seed extract is a powder obtained by drying anextract that has been extracted from one or more parts selected from theseed coat, the albumen and the germ of seeds, by squeezing or by the useof water or an alcohol-containing aqueous solvent.

(9) The composition for oral ingestion of the above (8), wherein theseed coat, the albumen and the germ of seeds are the seed coat, thealbumen and the germ of heat-treated seeds, or the seed coat, thealbumen and the germ of defatted seeds.

(10) The composition for oral ingestion of the above (8) or (9), whereinthe powder obtained from a seed extract is a powder prepared by dryingthe protein fraction of the extract that has been extracted from one ormore parts selected from the seed coat, the albumen and the germ ofseeds, by squeezing or by the use of water or an alcohol-containingaqueous solvent.

(11) The composition for oral ingestion of the above (5), wherein one ormore powders selected from a seed ground powder and a powder obtainedfrom a seed extract are powders obtained from seeds of a pea family(Fabaceae).

(12) The composition for oral ingestion of the above (11), wherein oneor more powders selected from a seed ground powder and a powder obtainedfrom a seed extract are powders obtained from soy seeds (Glycine max).

(13) The composition for oral ingestion of the above (12), wherein thepowder obtained from soy seeds is a whole soy powder or toasted wholesoy flour, or a defatted soy powder or toasted defatted soy flour.

(14) The composition for oral ingestion of the above (12), wherein thepowder obtained from soy seeds is a soymilk powder, a soy protein powderor a soy protein hydrolyzate powder.

(15) The composition for oral ingestion of any of the above (1) to (14),wherein the blend ratio of the seed processed product to the coenzymeQ10 is 0.01 times by mass or more.

(16) The composition for oral ingestion of any of the above (1) to (15),wherein the coenzyme Q10 is one or more selected from oxidized andreduced coenzyme Q10.

(17) A pharmaceutical preparation containing the coenzyme Q10composition for oral ingestion of any of the above (1) to (16).

(18) A functional food containing the coenzyme Q10 composition for oralingestion of any of the above (1) to (16).

Advantage of the Invention

Using the composition containing both CoQ10 and a seed processed productof the present invention increases the bioabsorbability of CoQ10 simply,economically and remarkably. In addition, since the seed processedproduct can be ingested, it is possible to simultaneously enjoy thenutrient effect of the product.

BRIEF DESCRIPTION OF THE DRAWING

FIG. 1 Bioabsorbability test results of CoQ10 in rats.

MODE FOR CARRYING OUT THE INVENTION

The present invention relates to a CoQ10 composition for oral ingestion,in which CoQ10 that is fat-soluble and poorly dispersible in water andis poor in bioabsorbability can be dispersed in water and which isexcellent in bioabsorbability, and this is characterized by containing aseed processed product and a coenzyme Q10.

The present inventors have assiduously studied substances that arehighly safe and can increase the bioabsorbability of CoQ10 simply andeconomically even when a little amount thereof is added, and as aresult, have found that when a seed processed product is added thereto,the bioabsorbability of CoQ10 can be extremely increased even when theamount added is small, and have completed the present invention.

In the present invention, CoQ10 to be used may be any of an oxidizedtype (Chemical formula 1) or a reduced type (chemical formula 2). Itsproduction may be in any method of organic synthesis or fermentation.

CoQ10 can be produced according to a synthetic method of using solanesoland benzoquinone, or a fermentation method of using microorganisms suchas yeast, bacteria, etc.

As the seed processed product for use in the present invention,preferred are at least one selected from a soy protein or a soy proteinhydrolyzate, or one or more powders selected from a seed ground powderand a powder obtained from a seed extract.

The soy protein and its hydrolyzate for use in the present invention areproduced from soybean, and the production methods for these are notspecifically defined. An ordinary production method is described, inwhich defatted soybean is processed in a diluted alkali solution (withpH of from 8 to 9) for protein extraction, the insoluble ingredient isprecipitated through centrifugation to collect the protein, and this iswashed with water, then suspended in water and spray-dried. Alsomentioned are an acid processed product that is prepared by adding,after alkali extraction, an acid to remove the soluble ingredient, or analcohol processed product prepared by washing with alcohol after alkaliextraction, as well as an enzymatically hydrolyzed product to beprepared through additional enzymatic decomposition, or an alkaliprocessed product prepared through treatment with alkali. Naturally,undefatted soybean can also be used here as the starting material.

The soy protein for use in the present invention is not specificallydefined, for which is usable a soy protein powder.

The soy protein powder includes an extracted soy protein powder, aconcentrated soy protein powder, a separated soy protein powder, etc.One ordinary production process for the starting material soymilk to bethe basis of these comprises the following steps. Specifically, theprocess comprises a husking step for starting material soybean→a step ofhypocotyl removal (removal of soil bacteria, unpleasant tasteingredients)→a dipping step (swelling, removal of oligosaccharides)→atriturating step (powdering)→a heating step (85 to 95° C., inactivationof trypsin inhibitor, lipoxygenase, etc.)→a step of protein extractionand separation (removal of soy pulp)→an adjustment step (addition ofvegetable oil, sugar, etc.)→a step of sterilization→a step ofhomogenization→a filling step. Recent improvement in productiontechnique has made it possible to produce high-quality soymilk productswith no smell of green.

On the other hand, breed improvement for soybean is being promoted, inwhich the ingredient to cause green smell or astringent taste peculiarto soybean is reduced; and a soy variety, Kinusayaka (Soy Norin No. 130)or the like in which lipoxygenase to cause green smell is removed and inwhich group A acetylsaponin to exhibit strong astringent taste isdeleted has been bred, and with that, it has become possible to producehigher-quality soymilk with little green smell or astringent taste.

The protein content of a dry soymilk powder is from 40 to 44% or so, andthe protein content of its partially-purified, extracted soy proteinpowder is 60% or so.

A concentrated soy protein is basically a substance prepared by removingsaccharides and other soluble ingredients from a defatted soy powder,and mainly comprises protein, cellulose, hemicellulose and the like, inwhich the protein content is about 70%. The concentrated soy protein isone generally prepared by washing defatted soybean with ethyl alcoholhaving a concentration of from 50 to 70% to remove saccharides, ashesand other minor ingredients, and then grinding, drying and powdering it.

A separated soy protein has the highest degree of purification among soyproteins, and is obtained by processing a defatted soy powder with adiluted alkali solution (with pH of from 8 to 9) for protein extraction,collecting the protein by precipitating the insoluble ingredient throughcentrifugation, followed by washing with water, suspending in water andspray-drying it.

The soy protein includes an acid processed product, an alkali processedproduct, an alcohol processed product, etc.; and the soy proteinhydrolyzate includes an enzyme hydrolyzate, etc.

The protein content in the soy protein or its hydrolyzate for use in theinvention is preferably 40% or more, more preferably 60% or more.

The present invention makes it possible to produce a composition fororal ingestion not only capable of increasing the bioabsorbability ofCoQ10 but also simultaneously capable of taking advantage of excellentnutritional characteristics thereof.

The soy protein and its hydrolyzate usable in the present invention areavailable on the market, and such commercial products are usable here.For example, there are mentioned Fuji Oil's SOYASOUR, HI-NUTE Series,FUJIPRO Series, SUNLOVER Series, PROLEENA Series; Nisshin Oillio'sNEWSOYME, NEWCOMITEX, PROCON, SORPI, SOYAFLOUR, ALFAPLUS, etc.

In the present invention, when CoQ10 and a soy protein or itshydrolyzate are mixed, CoQ10 and a soy protein or its hydrolyzate may bemixed in powder to prepare the composition.

A soy protein or its hydrolyzate may easily form a dispersion thereof inwater or alcohol, which may be used here for mixing. The blend ratio ofthe soy protein or its hydrolyzate to CoQ10 is preferably 0.01 times ormore, more preferably 0.05 times or more.

The mixing method is not specifically defined; however, since themelting point of CoQ10 is around 50° C., preferred is a method of notgiving too much heat in mixing. In preparing the composition,preferably, the mixing is at −20 to 40° C.

In that manner, according to the present invention, it has becomepossible to produce, from a non-bulky preparation nearly equal to apreparation comprising CoQ10, a composition capable of simultaneouslyand easily ingesting soybean that is specifically noted from thenutritional benefits thereof.

The size of the powder comprising CoQ10 and a soy-derived powder is,irrespective of the type thereof, preferably from 0.1 to 500 μm each,more preferably from 5 to 180 μm.

The seed powder or the powder obtained from a seed extract that is usedin the present invention as a seed processed product is one prepared bypowdering seeds or a seed extract.

Specific examples of the ground powder of seeds include a powderobtained by grinding one or more parts selected from the seed coat, thealbumen and the germ of seeds; a powder obtained by grinding a roastedone prepared by roasting one or more parts selected from the seed coat,the albumen and the germ of seeds; a powder obtained by grinding adefatted one prepared by defatting one or more parts selected from theseed coat, the albumen and the germ of seeds, etc.

The ground powder obtained from a seed extract includes a powderobtained by drying an extract that has been extracted from one or moreparts selected from the seed coat, the albumen and the germ of seeds, bysqueezing or by the use of water or an alcohol-containing aqueoussolvent; a powder obtained by drying an extract that has been extractedfrom a heat-treated product of one or more parts selected from the seedcoat, the albumen and the germ of seeds; a powder prepared by drying aprotein fraction of an extracted that has been extracted from one ormore parts selected from the seed coat, the albumen and the germ ofseeds, etc.

The seeds usable here as the object are preferably seeds that areordinarily used as food, and, for example, there are mentioned powdersobtained from the seeds of plants belonging to Malvaceae (cotton),Sterculiaceae (cacao), Rubiaceae (coffee), Cruciferae (rapeseed),Ginkgoaceae (ginkgo), Poaceae (wheat, rice, corn), Cucurbitaceae(pumpkin, watermelon), Anacardiaceae (cashew nut, pistachio), Compositae(sunflower), Juglandaceae (walnut, pecan), Pedaliaceae (sesame),Lamiaceae (perilla), Polygonaceae (buckwheat), Theaceae (camellia),Hippocastanaceae (horse chestnut), Nelumbonaceae (lotus), Rosaceae(apricot), Vitaceae (grape), Fagaceae (chestnut), Trapaceae (waterchestnut), Pinaceae (pine), Fabaceae (soybean, adzuki bean, pea, broadbean, chickpea, common bean, peanut, etc.), Oleaceae (olive), Arecaceae(coconut), Proteaceae (macadamia), etc. Of the seeds of those plants,preferred are the seeds of plants of Fabaceae, Rubiaceae, Pedaliaceaeand Poaceae that are widely cultivated as crop plants; and morepreferred are the seeds of plants of Fabaceae. Above all, soybeancultivated especially on a major scale is the most preferred from theviewpoint of the economical benefits and the advantages thereof.

An embodiment of using soybean that belongs to Fabaceae as the plantseeds for the powder starting material to be obtained from a seed powderor a seed extract is described below.

An ordinary ground powder of soybean includes a toasted soy flour, awhole fat soy powder, a defatted soy powder, etc. As the powder obtainedfrom soy seeds for use in the present invention, preferred are whole soypowder, toasted whole soy flour, defatted soy powder, toasted defattedsoy flour.

Toasted soy flour is a food prepared by toasting and powdering soybean,in which the lipoxygenase is, by toasting thereof, heated andinactivated without being brought into contact with unsaturated fattyacids. Accordingly, one not having any unpleasant smell but having afragrant flavor can be prepared. In addition, husking or hypocotylremoval may be attained for further removing the unpleasant smell.

Soybean roasting may be attained by heating whole soybean or defattedsoybean in a flat oven at from 100 to 200° C. for 10 to 30 minutes,generally at a temperature of 150° C. for 15 minutes or so. At present,for the purpose of obtaining a toasted soy flour more excellent inappearance and taste, much employed is a high-temperature short-timeroasting method with a rotary roaster using roasting sand at around 220°C. for a period of 30 seconds or so. According to this roastingtreatment, physiologically-unfavorable ingredients existing in rawsoybean, such as a trypsin inhibition factor or the like to causedigestion absorption inhibition, may be inactivated and removed. Toastedsoy flour or raw soy powder may be produced by grinding whole soybean,but for quality improvement, a husking step may be incorporated in theprocess by roughly grinding soybean prior to the grinding step.

In addition, as the powder obtained from soybean, also usable is apowder obtained from a soy seed extract such as the above-mentionedsoymilk powder, soy protein powder, soy protein hydrolyzate powder, etc.

The grinding and triturating method for soybean is not specificallydefined, for which favorably employed is an apparatus such as a stone orceramic-made mortar or a coffee mill. Soybean to be ground andtriturated may be previously heat-treated, or may be an unheated one, ormay be a matured or unmatured one. Dry soybean may be used directly asit is, or may be used after dipped in water or in hot water for apredetermined period of time. The thus-obtained, ground and trituratedproduct may be, if desired, classified through sieving to remove thosehaving a large grain size, and may be again ground and trituratedthereby giving a ground and triturated product that is finer and hasbetter quality, at high yield. The obtained triturated product may befiltered through a suitable filtering material such as a bleached clothto give a liquid juice (soymilk).

The thus-obtained, ground and triturated product is dried for preventingdegradation through decomposition, etc. The drying method is notspecifically defined, for which, for example, the product is dried witha rack-type aeration drier, an aeration heating drier, a freezing drier,a drum drier, a spray drier, etc. The drying temperature and the dryingtime may be suitably determined in consideration of the taste and thepreservability of the dried powder.

Regarding the variety of soybean to be used here, there are many typesof soybean such as Fukuyutaka (Soy Norin No. 73), Enrei (Soy Norin No.57), Suzuyutaka (Soy Norin No. 76), Tamahomare (Soy Norin No. 72),Tachinagaha (Soy Norin No. 85), Sachiyutaka (Soy Norin No. 116),Yukihomare (Soy Norin No. 118) and others with no specific limitationthereon; however, the variety thereof to be used may be selected inconsideration of the difficulty level in husking; the appearancecharacteristics such as color, grain form, grain size, etc.; theingredient characteristics such as protein content, fat content, wholesugar content, dissolved solid content, ash content, seed coat ratio,water absorption, etc.; and the processability characteristics such asfracture strength, solid content extraction ratio, soymilk proteincontent, color and organoleptic evaluation, etc.

Recently, some varieties given additional characteristics have beencreated by breeding effort. There have been bred a variety where alipoxygenase which is an enzyme to cause the green smell of soybean iscompletely deleted, Ichihime (Soy Norin No. 103), L-Star (Soy Norin No.115), Suzusayaka (Soy Norin No. 125), etc.; and a variety where theα-subunit of soy allergen protein is deleted, Yumeminori (Soy Norin No.117), etc. In addition, a variety where the content of isoflavon, whichis specifically noted as a functional ingredient, is high, Fukuibuki(Soy Norin No. 122) has also been bred.

Isoflavon contained in soybean has a structure similar to that of femalehormone and is considered to have a complementary effect for femalehormone. In previous studies, there have been reported the functionsthereof for prevention of osteoporosis, relaxation of climactericsymptoms such as hot flashes and the like, prevention of cancer,prevention of diabetes, etc. US Food and Drug Administration hasspecifically noted the cholesterol-lowering effect of soy protein, andhas admitted the expression to the effect that the foods containing 6.25g per serving (25 g a day) of soy protein could be foods capable ofreducing the risk of cardiac diseases.

As in the above, using a powder obtained from a ground powder or extractof soybean makes it possible to produce a composition for oral ingestionnot only capable of increasing the bioabsorbability of CoQ10 but alsosimultaneously capable of taking advantage of excellent agricultural andnutritional characteristics that various varieties of soybean have.

In the present invention, when CoQ10 is mixed with a soy powder, apredetermined amount of CoQ10 is taken and mixed with a powder preparedfrom a seed ground product or a seed extract.

For mixing CoQ10 and a soy powder, there may be employed a method ofmixing a crystal of CoQ10 directly as it is, or CoQ10 may be previouslymelted or dissolved in fat, oil or the like to be liquid, and thereafterit may be added to and dusted with a toasted soy flour or a soy proteinpowder to thereby mix them. A mixture of a reduced CoQ10 and a soypowder may be produced, for example, by reducing an oxidized CoQ10 witha reducing agent such as sodium hydrosulfite, sodium borohydride or thelike and, like that for the oxidized CoQ10, mixing it with a toasted soyflour or a soy protein powder. In this case, the system may be processedin an oxygen-free condition such as in a nitrogen current or the like,to thereby prevent the reduced Q10 from changing into the oxidized Q10.

In the present invention, the blend ratio of CoQ10 and the seedprocessed product is preferably 0.01 times or more by mass, morepreferably 0.1 times or more as the blend ratio of the seed processedproduct to CoQ10. On the other hand, the uppermost limit is notspecifically defined but is preferably not larger than 25 times or so,from the viewpoint of securing the predetermined amount of CoQ10 capableof being taken per the composition. In that manner, according to thepresent invention, it has become possible to produce, from a non-bulkypreparation nearly equal to a preparation comprising CoQ10 alone, acomposition capable of simultaneously and easily ingesting seeds,especially soybean that are specifically noted from the nutritionalbenefits thereof.

As in the above, by employing an extremely simple method of merelymixing a seed processed product and CoQ10, it has become possible toremarkably increase the bioabsorbability of CoQ10. The mechanism ispresumed as follows: An adsorption adduct may be formed between theprotein, especially a high-molecular protein in the seed processedproduct (for example, in soybean) and CoQ10, or the dispersibility ofthe poorly water-soluble CoQ10 in water may be enhanced since thehigh-molecular protein has emulsifiability, whereby the trappingabsorbability of CoQ10 in small intestines could be enhanced.

The administration form of the composition for oral ingestion of CoQ10is not specifically defined, and may be suitably selected in accordancewith the use thereof. The composition for oral ingestion of the presentinvention can be used as foods, functional foods, medicines or quasidrugs for humans or animals. The functional foods as referred to hereinmean foods to be taken for the purpose of maintenance of good health orfor nutritional support in place of meals, for example, health foods,dietary supplements, foods with nutrient function claims, nutrientinsurance foods, etc. General forms of the composition for oralingestion of the present invention include capsules, tablets, chewables,pills, drinks, etc., to which, however, the present invention should notbe limited.

More concretely, the composition may be added to ordinary foods, forexample, miso (fermented soybean paste), soy sauce, instant miso soup,ramen, pan-fried noodles, curry, corn soup, mapo tofu (Chinese dish fromthe Sichuan province), mapo eggplant, pasta sauce, pudding, cake, bread,etc.

The preparation comprises the composition containing at least CoQ10 anda seed processed product, and may further contain any optional activeingredient. The preparation can be produced by mixing the ingredientsalong with one or more processing carriers acceptable for medicines andfoods, according to any desired method known in the technical field ofdrug formulation.

When the composition is formed as a oral preparation, for example,usable therein are vehicle, binder, disintegrator, lubricant,dispersant, suspension agent, emulsifier, diluent, buffer, antioxidant,antibacterial, etc.

On the other hand, when the composition is produced as a functional foodproduct, usable therein are food additives, for example, sweetener,artificial color, preservative, viscosity stabilizer, antioxidant,colorant, bleaching agent, antibacterial antifungal, gum base, bitterflavor, enzyme, gloss agent, acidic ingredient, seasoning, emulsifier,reinforcing agent, production aid, pepper, pepper extract, etc.

EXAMPLES

The present invention is described in more detail with reference to thefollowing Examples and Comparative Examples; however, the invention isnot limited to these examples.

<CoQ10 Bioabsorbability Test> (Feeding Method)

Eight-week age SD rats (male, 3 rats in one group, body weight 250 to300 g, kept feed-deprived from the evening of the day before the test tothe end of the test) were forcedly made to orally ingest the compositionfor oral ingestion prepared in Examples and Comparative Examples, in anamount of 100 mg CoQ10/kg rat weight; and in 3 hours after theadministration, a blood sample was collected from the tail vein of eachrat, using a heparin-added vacuum blood collection tube, and the plasmawas separated from it.

(Determination of CoQ10 Amount in Blood)

One ml of the collected plasma was taken, and 2.5 ml of 2% FeCl3-ethanolsolution was added to and mixed with it so that all CoQ10 in the plasmacould be an oxidized one, whereby the reduced CoQ10 was changed to anoxidized CoQ10. Next, 5 ml of hexane was added thereto and vigorouslymixed, then the oxidized CoQ10 in the plasma was extracted out,centrifuged, and the hexane layer was collected in a different testtube. This operation was repeated three times, and 15 ml of the obtainedhexane extract was concentrated under reduced pressure using anevaporator [1.3 to 13.3 kPa (10 to 100 Torr)], and subsequently, 0.2 mlof isopropanol was added thereto for dissolution. 0.2 ml of the obtainedisopropanol solution was analyzed through HPLC under the conditionmentioned below, and the concentration in one ml of the plasma wascomputed. The results are shown in Table 1 and Table 2.

HPLC Analysis Condition: Column: YMC PACK ODS-A,

Mobile phase: methanol/hexane=4/1 (v/v),Detection wavelength: 275 nm,Flow rate: 1.0 ml/min,Column temperature: 30° C.,Reduced CoQ10 retention time: 10 min,Oxidized CoQ10 retention time: 16 min.

Example 1

8 g of oxidized CoQ10 (by Mitsubishi Gas Chemical Company, Inc.) and 2 gof a seed processed product, soy protein prepared by extracting andseparating soy oil from soybean followed by alcohol-washing the defattedsoybean to remove soluble saccharides, were put into a plastic bottle,well shaken and mixed, and then dispersed in olive oil to prepare acomposition for oral ingestion having a concentration of 12.5% by mass.The obtained composition for oral ingestion was tested according to theCoQ10 bioabsorbability test.

Example 2

This is the same as in Example 1, except that 8 g of oxidized CoQ10 (byMitsubishi Gas Chemical Company, Inc.) and 2 g of a seed processedproduct, soy protein prepared by extracting and separating soy oil fromsoybean, then alcohol-washing the defatted soybean to remove solublesaccharides and processing it for enzymatic hydrolysis, were used.

Example 3

This is the same as in Example 1, except that 8 g of oxidized CoQ10 (byMitsubishi Gas Chemical Company, Inc.) and 2 g of a seed processedproduct, soy protein prepared by extracting and separating soy oil fromsoybean, then removing the insolubles from the defatted soybean andalkali-processing the defatted soybean, were used.

Example 4

This is the same as in Example 1, except that 8 g of oxidized CoQ10 (byMitsubishi Gas Chemical Company, Inc.) and 2 g of a seed processedproduct, soy powder prepared by heating and grinding husked soybeanafter husk removal from soybean, were used.

Example 5

This is the same as in Example 1, except that 8 g of oxidized CoQ10 (byMitsubishi Gas Chemical Company, Inc.) and 2 g of a seed processedproduct, soy powder prepared by extracting and separating soy oil fromsoybean and then grinding the defatted soybean, were used.

Example 6

This is the same as in Example 1, except that 9.5 g of oxidized CoQ10(by Mitsubishi Gas Chemical Company, Inc.) and 0.5 g of a seed processedproduct, soy protein prepared by extracting and separating soy oil fromsoybean, then alcohol-washing the defatted soybean to remove solublesaccharides and processing it for enzymatic hydrolysis, were used.

Comparative Example 1

This is the same as in Example 1, except that 10 g of oxidized CoQ10 wasused but a seed processed product was not used.

The results (average of 2 to 5 rats) of the CoQ10 bioabsorbability testwith rats of the compositions of Examples 1 to 6 and Comparative Example1 are shown in Table 1 below and in FIG. 1.

TABLE 1 Composition Ratio Dose of Blood Quantitative (ratio by mass)CoQ10 Administration Collection Value of CoQ10 Example CoQ10 UsedAdditive CoQ10 Additive Dispersant mg/kg-rat Condition Conditionμg/ml-plasma Example 1 oxidized Q10 alcohol-washed soy 80 20 olive oil100 feed-deprived after 3 hrs 1.50 protein Example 2 oxidized Q10enzyme-hydrolyzed 80 20 olive oil 100 feed-deprived after 3 hrs 3.24 soyprotein Example 3 oxidized Q10 alkali-processed soy 80 20 olive oil 100feed-deprived after 3 hrs 4.43 protein Example 4 oxidized Q10 husked soypowder 80 20 olive oil 100 feed-deprived after 3 hrs 2.54 Example 5oxidized Q10 defatted soy powder 80 20 olive oil 100 feed-deprived after3 hrs 2.24 Example 6 oxidized Q10 enzyme-hydrolyzed 95 5 olive oil 100feed-deprived after 3 hrs 1.95 soy protein Comparative oxidized Q10 —100 0 olive oil 100 feed-deprived after 3 hrs 1.02 Example 1

Example 7

20 parts by mass of oxidized CoQ10 (by Mitsubishi Gas Chemical Company,Inc.) and 80 parts by mass of a seed processed product, soymilk powder(by Fuji Oil Co., Ltd.) were put in a mortar and well mixed, and thendispersed in water to prepare a composition for oral ingestion having aconcentration of 12.5% by mass. The obtained composition for oralingestion was tested according to the CoQ10 bioabsorbability test.

Example 8

This is the same as in Example 7, except that 20 parts by mass ofoxidized CoQ10 (by Mitsubishi Gas Chemical Company, Inc.) and 80 partsby mass of a seed processed product, soymilk powder (by Fuji Oil Co.,Ltd.) were put in a mortar and well mixed, and then dispersed in oliveoil to prepare a composition for oral ingestion having a concentrationof 12.5% by mass, and this was tested.

Example 9

This is the same as in Example 8, except that a soy powder (by Ikedaya)prepared from a lipoxygenase-deleted soybean “Suzusayaka (Soy Norin No.125)” was used in place of the soymilk powder.

Example 10

This is the same as in Example 8, except that a mixture prepared bymixing 80 parts by mass of oxidized CoQ10 (by Mitsubishi Gas ChemicalCompany, Inc.) and 20 parts by mass of a soy protein powder (by NisshinOilliO Group, Ltd.) was used.

Example 11

This is the same as in Example 8, except that a mixture prepared bymixing 80 parts by mass of oxidized CoQ10 (by Mitsubishi Gas ChemicalCompany, Inc.) and 20 parts by mass of a soymilk powder (by Fuji OilCo., Ltd.) was used.

Example 12

This is the same as in Example 8, except that a mixture prepared bymixing 20 parts by mass of oxidized CoQ10 (by Mitsubishi Gas ChemicalCompany, Inc.) and 80 parts by mass of a sesame powder (by ShinSei Co.,Ltd.) was used.

Example 13

This is the same as in Example 8, except that a mixture prepared bymixing 80 parts by mass of oxidized CoQ10 (by Mitsubishi Gas ChemicalCompany, Inc.) and 20 parts by mass of a sesame powder (by ShinSei Co.,Ltd.) was used.

Example 14

This is the same as in Example 8, except that a mixture prepared bymixing 90 parts by mass of oxidized CoQ10 (by Mitsubishi Gas ChemicalCompany, Inc.) and 10 parts by mass of a soy protein hydrolyzate (HSP310by Tatua Japan Co., Ltd.) was used.

Example 15

This is the same as in Example 8, except that a mixture prepared bymixing 95 parts by mass of oxidized CoQ10 (by Mitsubishi Gas ChemicalCompany, Inc.) and 5 parts by mass of a soy protein powder (by NisshinOilliO Group, Ltd.) was used.

Example 16

This is the same as in Example 8, except that a toasted soy flour (byShinSei Co., Ltd.) was used in place of the soymilk powder.

Example 17

This is the same as in Example 8, except that a mixture prepared bymixing 20 parts by mass of oxidized CoQ10 (by Mitsubishi Gas ChemicalCompany, Inc.) and 80 parts by mass of a ground product of roastedcoffee bean (harvested in Columbia, manufactured by Key Coffee Inc.) wasused.

Example 18

This is the same as in Example 8, except that a mixture prepared bymixing 80 parts by mass of oxidized CoQ10 (by Mitsubishi Gas ChemicalCompany, Inc.) and 20 parts by mass of a ground product of roastedcoffee bean (harvested in Columbia, manufactured by Key Coffee Inc.) wasused.

Example 19

This is the same as in Example 8, except that a mixture prepared bymixing 99 parts by mass of oxidized CoQ10 (by Mitsubishi Gas ChemicalCompany, Inc.) and 1 part by mass of a soy protein powder (by NisshinOilliO Group, Ltd.) was used.

Example 20

This is the same as in Example 8, except that a mixture prepared bymixing 20 parts by mass of oxidized CoQ10 (by Mitsubishi Gas ChemicalCompany, Inc.) and 80 parts by mass of a wheat flour (high-glutenflower, by Nisshin flour Milling Inc., was used.

Example 21

This is the same as in Example 7, except that a mixture prepared bymixing 20 parts by mass of reduced CoQ10, which had been prepared fromoxidized CoQ10 (by Mitsubishi Gas Chemical Company, Inc.) with areducing agent, sodium hydrosulfite, and 80 parts by mass of a toastedsoy flour (by ShinSei Co., Ltd.) was used.

Comparative Example 2

This is the same as in Example 8, except 100 parts by mass of reducedCoQ10 was used but a seed processed product was not used.

The results (average of 2 to 5 rats) of the CoQ10 bioabsorbability testwith rats of the compositions of Examples 7 to 21 and ComparativeExamples 1 and 2 are shown in Table 2 below.

TABLE 2 Composition Ratio Dose of Blood Quantitative (ratio by mass)CoQ10 Administration Collection Value of CoQ10 Example CoQ10 UsedAdditive CoQ10 Additive Dispersant mg/kg-rat Condition Conditionμg/ml-plasma Example 7 oxidized Q10 soymilk powder 20 80 water 100feed-deprived after 3 hrs 3.80 Example 8 oxidized Q10 soymilk powder 2080 olive oil 100 feed-deprived after 3 hrs 3.61 Example 9 oxidized Q10soy powder 20 80 olive oil 100 feed-deprived after 3 hrs 3.35 Example 10oxidized Q10 soy protein 80 20 olive oil 100 feed-deprived after 3 hrs3.20 powder Example 11 oxidized Q10 soymilk powder 80 20 olive oil 100feed-deprived after 3 hrs 3.05 Example 12 oxidized Q10 sesame powder 2080 olive oil 100 feed-deprived after 3 hrs 2.67 Example 13 oxidized Q10sesame powder 80 20 olive oil 100 feed-deprived after 3 hrs 1.87 Example14 oxidized Q10 soy protein 90 10 olive oil 100 feed-deprived after 3hrs 2.62 hydrolyzate Example 15 oxidized Q10 soy protein 95 5 olive oil100 feed-deprived after 3 hrs 2.45 powder Example 16 oxidized Q10toasted soy 20 80 olive oil 100 feed-deprived after 3 hrs 2.40 flourExample 17 oxidized Q10 coffee bean 20 80 olive oil 100 feed-deprivedafter 3 hrs 2.38 powder Example 18 oxidized Q10 coffee bean 80 20 oliveoil 100 feed-deprived after 3 hrs 1.34 powder Example 19 oxidized Q10soy protein 99 1 olive oil 100 feed-deprived after 3 hrs 1.80 powderExample 20 oxidized Q10 wheat flour 20 80 olive oil 100 feed-deprivedafter 3 hrs 1.77 Comparative oxidized Q10 — 100 0 olive oil 100feed-deprived after 3 hrs 1.02 Example 1 Example 21 reduced Q10 toastedsoy 20 80 water 100 feed-deprived after 3 hrs 4.40 flour Comparativereduced Q10 — 100 0 olive oil 100 feed-deprived after 3 hrs 2.30 Example2

As known from Table 1 and Table 2, the composition for oral ingestionobtained from CoQ10 and a seed processed product such as typicallysoybean, belonging to the present invention, comprises theabove-mentioned constitution and is excellent in systemic absorption,and therefore exhibits excellent bioabsorbability.

INDUSTRIAL APPLICABILITY

The composition for oral ingestion of the present invention, whichcontains a seed processed product and CoQ10, is useful in the fields ofmedicines and functional foods such as health foods, dietarysupplements, etc.

1. A composition, comprising: a seed processed product; and a coenzymeQ10, wherein the composition is suitable for oral ingestion.
 2. Thecomposition of claim 1, wherein the seed processed product is at leastone selected from the group consisting of a soy protein and a soyprotein hydrolyzate.
 3. The composition of claim 2, wherein the soyprotein is present and is an acid processed product, an alkali processedproduct, or an alcohol processed product.
 4. The composition foringestion of claim 2, wherein the soy protein hydrolyzate is present andis an enzyme hydrolyzate.
 5. The composition of claim 1, wherein theseed processed product is one or more powders selected from a seedground powder and a powder obtained from a seed extract.
 6. Thecomposition of claim 5, wherein the seed ground powder is present and isa powder obtained by grinding one or more parts selected from a seedcoat, an albumen, and germ of a seed.
 7. The composition of claim 6,wherein the seed coat, the albumen, and the germ of a seed are of atleast one roasted seed or defatted seed.
 8. The composition of claim 5,wherein the powder obtained from a seed extract is present and is apowder obtained by drying an extract that has been extracted from one ormore parts selected from a seed coat, an albumen, and germ of a seed, bysqueezing or by treatment with water or an alcohol-comprising aqueoussolvent.
 9. The composition of claim 8, wherein the seed coat, thealbumen, and the germ of a seed are of at least one heat-treated seed ordefatted seed.
 10. The composition of claim 8, wherein the powderobtained from a seed extract is present and is a powder prepared bydrying the protein fraction of the extract that has been extracted fromone or more parts selected from a seed coat, an albumen, and germ of aseed, by squeezing or by treatment with water or an alcohol-comprisingaqueous solvent.
 11. The composition of claim 5, wherein one or morepowders selected from the group consisting of a seed ground powder and apowder obtained from a seed extract are at least one powder obtainedfrom at least one seed of a pea family (Fabaceae).
 12. The compositionof claim 11, wherein one or more powders selected from the groupconsisting of a seed ground powder and a powder obtained from a seedextract are at least one powder obtained from at least one soy seed(Glycine max).
 13. The composition of claim 12, wherein the powderobtained from the at least one soy seed is a whole soy powder, a toastedwhole soy flour, a defatted soy powder, or a toasted defatted soy flour.14. The composition of claim 12, wherein the powder obtained from atleast one soy seed is a soymilk powder, a soy protein powder, or a soyprotein hydrolyzate powder.
 15. The composition of claim 1, wherein ablend ratio of the seed processed product to the coenzyme Q10 is 0.01times by mass or more.
 16. The composition of claim 1, wherein thecoenzyme Q10 is at least one selected from the group consisting of anoxidized coenzyme Q10 and a reduced coenzyme Q10.
 17. A pharmaceuticalpreparation, comprising the composition of claim
 1. 18. A functionalfood, comprising composition of claim
 1. 19. The composition of claim 9,wherein the powder obtained from a seed extract is present and is apowder prepared by drying the protein fraction of the extract that hasbeen extracted from one or more parts selected from a seed coat, analbumen, and germ of a seed, by squeezing or by treatment with water oran alcohol-comprising aqueous solvent.
 20. The composition of claim 2,wherein a blend ratio of the seed processed product to the coenzyme Q10is 0.01 times by mass or more.